preparation

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a
gas grill, shutting off one or two burners); see Grilling Procedure
.

Cook bacon in a 12-inch heavy skillet over medium heat until
crisp. Transfer with a slotted spoon to paper towels to drain.

Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.

Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)

Cook linguine in a pasta pot of well-salted boiling water until
al dente, then drain.

Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

Cooks' note:
Clams can be cooked on the stove with 2 tablespoon water
in same skillet used to cook bacon; bring to a boil, covered,
then cook, covered, stirring occasionally, until clams just open wide,
6 to 10 minutes (discard any clams that remain unopened after
10 minutes).